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Vegetable broth

Vegetable broth
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Number of servings: 12
Serving size: 1 cup (250 ml)

Ingredients

  • 12 cups (3 L) water
  • 1 yellow onion, cut into 2 (with peel)
  • 1 carrot, cut into 2-3 pieces
  • 1 celery stalk, cut into 2-3 pieces
  • 1 c. tsp (5 mL) Salted herbs (Herbes salées du Bas du fleuve)

Preparation

  • In a large pot, place all ingredients. Bring to boil and reduce heat to minimum. Cover with a cover (leaving a small opening). Simmer for about 1 hour.
  • Filter, keeping only the broth. Use for soups.
  • The remaining freeze well!

Note : This is the peel left on the yellow onion that will give a golden color to the broth.

Since it is difficult to estimate the exact amino acid content, I relied on the protein content of commercial vegetable broth.

Nutritional facts

  • Energy
    10 kcal
  • Protein
    0.2 g
  • PHE
    6 mg
  • TYR
    4 mg
  • LEU
    8 mg
  • VAL
    8 mg
  • ILE
    6 mg
  • MET
    2 mg
  • LYS
    0 mg
  • Energy
    120 kcal
  • Protein
    2.4 g
  • PHE
    72 mg
  • TYR
    48 mg
  • LEU
    96 mg
  • VAL
    96 mg
  • ILE
    72 mg
  • MET
    24 mg
  • LYS
    6 mg
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